A classic Korean comfort food, these braised beef ribs with carrots and potatoes, slowly simmered in a dark sauce with a touch of sweetness, will warm you up on a cold winter night.
Preparation Time
15 mins
Cooking Time
2 hr 50 mins
Total Time
3 hr 5 mins
Calories
749 Calories
Recipe Instructions
Step 1
Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
Step 2
Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
Step 3
Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
Step 4
Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.
Ingredients
2 tablespoons light corn syrup
1 tablespoon brown sugar
4 cups water
1 tablespoon rice wine
6 tablespoons soy sauce
8 cloves garlic, minced
1 small onion, sliced
Sliced green onion
2 carrots, cut into chunks
6 dates, pitted
2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
